Elements

Preparation Time: 1 hour

Cooking Time: 1 hour

Equipments Required:

1. Mixer grinder (3 jars)
2. Pizza cutter
3. Rolling pin
4. Sieve
5. Frying pans (3 Pots)
6. Tongs (3)
7. Kitchen cloth (3)
8. Motor pestle

ELEMENT 1 - PORIYAL

• Oil (1 tsp)
• Mustard seeds (1 tsp)
• Urad dal (1 tsp)
• Curry leaves (few)
• Hing
• Carrot thinly sliced (1/2 cup)
• Cabbage thinly sliced (1/2 cup)
• Salt
• Grated coconut (3 tbsp)

ELEMENT 2 - RICE NOODLES

• Rice flour (1/2 cup)
• Potato starch (1/2 cup)
• Boiling water (1/2 cup)
• Salt
• Oil (1 tsp)

ELEMENT 3 - CORIANDER - MINT THOGAYAL

• Oil (1 tsp)
• Channa dal (1 tbsp)
• Urad dal (1 tbsp)
• Jeera (1 tsp)
• Dry red chilli (3)
• Green chilli (1)
• Tamarind (small piece)
• Coriander leaves (1 bunch)
• Mint leaves (1/2 bunch)
• Grated coconut (1/4 cup)
• Salt

ELEMENT 4 - BEETROOT APPALAM

• Urad dal (1 cup)
• Beetroot (1 small)
• Salt
• Oil for deep frying
• Maida for dusting (1/4 cup)

ELEMENT 5 - RASAM BROTH

• Tomato (3)
• Tamarind (small piece)
• Coriander leaves (1/2 cup)
• Curry leaves
• Garlic (10 pods)
• Jeera (1 tbsp)
• Black pepper (1 tbsp)
• Toor dal (1 tsp)
• Oil (1 tbsp)
• Mustard seeds (1 tsp)
• Jeera (1 tsp)
• Dry red chilli (3)
• Curry leaves
• Turmeric (1/2 tsp)
• Salt

• In a pot add vinegar and water. Bring to a boil.
• Add sugar, salt and mix till it dissolves.
• Add green peppercorns and take off the heat.
• Let it Cool.

Recipe:

1. Chop the vegetables for the Poriyal. In a pan add mustard, urad dal, curry leaves & dry red chilli.
2. Add the veggies and sauté adding little salt for 5 mins. Finish with some grated coconut.
3. For the rice noodles, mix all the ingredients and knead to a stiff dough.
4. Using a rolling pin, roll it into a thin sheet, cut into thin strips and put into boiling water, then after a minute transfer it into cold water. Then put in on to a kitchen cloth to absorb excess water.
5. For the thogayal, add oil, channa da, urad dal, jeera, tamarind, dry red chilli, saute till golden
6. Then add in the coriander and mint and saute for a couple of mins, switch off the gas and add in grated coconut. Cool and grind into a coarse paste.
7. For the beetroot appalam, mix all the ingredients and knead it into a tight dough. Roll it into thin appalam and cut it into triangles.
8. Let it dry for few mins and deep fry.
9. For the Rasam - boil Tomato, tamarind, coriander few stalks, curry leaves, 2 pods of garlic.
10. Cool and grind this to a fine paste
11. For the rasam powder - saute pepper, jeera, toor dal, curry leaves, dry red chilli & garlic. Grind this to a coarse powder.
12. In a pan add oil, mustard, jeera, hing, curry leaves, dry red chilli, the freshly made rasam powder and saute for a few seconds.
13. Add in the tomato paste, water, salt and let it come to a boil.
14. Finish it with coriander leaves. Strain and use.

Elements

Preparation Time: 15 mins

Cooking Time: 40 mins

Ingredients:

• Methi leaves / Fenugreek Leaves (chopped) (2 cup)
• Whole Wheat Flour/ Roti ka atta (2 cup)
• Gram Flour / Besan (5 tbsp)
• Coarse whole wheat flour / Dardarra Atta (5 tbsp)
• Ginger Chilli Paste (2 tsp)
• Turmeric/ Haldi (2 tsp)
• Soda Bicarb (2 tsp)
• Sugar (2 tsp)
• Kashmiri Red chilli powder (2 tsp)
• Coriander- Cumin/ Dhania- Jeera powder (2 tsp)
• Salt (2 tsp)
• Oil
• Small potatoes (8)
• Small brinjals (8)
• Ripe bananas (3)
• Purple yam (1 small, 400 gms)
• Surti Val Papadi (1.5 cup)
• Val Dana (1 cup)
• Tuvar/Tur Dana (1 cup)
• Fresh coconut (grated) (1 cup)
• Fresh Dhania / Cilantro (2 cups)
• Green garlic / Hara lasun (1 cup)
• Carom seeds / Ajwain (1 tsp)
• Asafoetida / Hing (1 tsp)
• Soda bicarb (1 tsp)
• Ginger chilli paste/ Adrak Mirch paste (2 tbsp)
• Mustard seeds (1 tsp)
• Turmeric/ Haldi (1 tsp)
• Sugar (2 tbsp)
• Kashmiri Red Chilli Powder (1 ½ tbsp)
• Coriander - cumin / Dhania- jeera powder (4 tbsp)
• Oil (½ cup)
• Salt
• Sweet Potato / Ratalu (1 pc)

Recipe:

1. First prepare the masala or stuffing for the undhiyu by using a large bowl to mix all of the fresh daniya / cilantro followed by all of the grated coconut, green garlic / hara lasun, salt, sugar, coriander- cumin/ dhania- jeera powder, kashmiri red chilli powder, ginger chilli paste, turmeric, soda bicarb and 2 tbsp of oil. Use your hand to mix it all in and keep the bowl aside.
2. In a large pan or wok add ½ cup of oil (You can use the same oil you had used to fry the muthadis) and let it heat.
3. Once the oil is hot, add the asafoetida / hing, followed by the tuvar dana, val dana, harbara dana, surti val papdi, carom seeds / ajwain and ⅛ tsp of soda bicarb. Mix it well.
4. Add 2-3 tbsp of the prepared masala stuffing and mix well again
5. Add about 1 ½ cup of water, mix the ingredients again and then cover the pan with a lid and let it cook for 5 minutes on a medium flame.
6. After 5 minutes, remove the lid and slit the brinjals in four parts (ensure that it is still be intact from the bottom) and add the prepared masala stuffing in there. Place all of the brinjals in the pan and make sure that they are all in horizontal position.
7. Cut up the purple yam into big cubes and spread them in the pan.
8. Slit the small potatoes into half and in the pocket fill the prepared masala stuffing and place all of the potatoes in a horizontal position in the pan.
9. After that, add about 2 tbsp of the prepared masala stuffing all over the veggies, followed by about 1 ½ cup of water. Cover the pan with a lid and sprinkle some water on the lid.
10. Cook it for about 20-25 minutes or until the potatoes and brinjals are fully cooked. Make sure that the flame is on low.
11. After 25 minutes, remove the lid and check whether the potatoes & brinjals have been cooked (you can use a toothpick for this)
12. Now to the already cut and slit bananas, fill the prepared masala stuffing mix and add it in a horizontal position to the pan.
13. After this, add all of the mutandis and any leftover masala stuffing to the pan. Using a spatula, press all the veggies down very gently and then cover the pan with a lid with water and cook for 10 minutes on low flame.
14. After 10 minutes, remove and serve while hot.

Elements

Preparation Time: 15 mins

Cooking Time: 40 mins

Ingredients:

For the Pasta Dough:

1. A.P. flour (100gms)
2. Egg (1)
3. Salt
4. Turmeric powder
5. Some oil

For the Stuffing:

• Button mushrooms
• Mustard oil
• Carrot (1)
• Onion (1)
• Red bell pepper (1)
• Garlic
• Ginger
• Fresh coriander
• Ricotta cheese (2 tbl spn)
• Jeera, saunf, kalonji (nigella seeds), methi daana
• Salt, red chilli powder, turmeric powder, black pepper powder, dhaniya powder, kasuri methi powder
• Lemon (1)

For the Cauliflower Sauce:

• Cauliflower (1)
• Big garlic (2)
• Onion (1)
• Sprig thyme (1)
• Some parmesan cheese
• Cream (3-4 tbl spn)
• Butter
• Water as required
• Charcoal for smoking

For coriander Gel:

• Fresh coriander (100 gms)
• Water (100 gms)
• Lemon (1)
• Salt
• Agar agar powder (3 gms)
• Green chilli (1)

For garnishing:

• Button Mushrooms
• Oil for frying the mushrooms
• Baby basil leaves

Recipe:

For the Tortellini:

1. Prepare the dough by kneading together flour, egg, salt, oil and turmeric for giving it yellow color and Indian twist. Use water if needed to adjust the dough.
2. Keep the dough aside for resting.
3. Make the stuffing by heating some mustard oil. Then add all the whole spices by crushing them into coarse.
4. Then, add ginger, garlic and sauté for few seconds.
5. Afterwards, add all the veggies which are finely chopped and cook until little soft. Don’t soften it much & maintain the texture.
6. Add the powdered massals in between while sauting the veggies.
7. Switch off the flame and add ricotta cheese and freshly chopped coriander. Let the stuffing cool for sometime.
8. In the next step, roll the dough into a thin sheet and cut it into rounds by using a round cutter.
9. Fill in the stuffing in each roundlet and shape it into traditional tortellini shape.
10. Boil water in a large pan and add some salt.
11. Put the tortellini into boiling water for 3-4 minutes or until it floats on top.

For the Sauce:

1. Place the whole garlic in oven at 190’ C until roasted completely.
2. In a pan, add 2 tbls pn butter and brown the butter.
3. Add in chopped onion, sprig of thyme and cook for a while.
4. Afterwards, add in chopped and cleaned cauliflower and add some water.
5. Cover it and let it cook until cauliflower is soft.
6. Blend it into a smooth paste along with roasted garlic.
7. In the pan, add some butter and strain the paste, season it with salt, parmesan cheese and adjust the consistency by adding cream and water when required.
8. Finish the sauce by placing an activated charcoal and adding some butter on charcoal for getting the smoking flavor in the sauce.
9. Cover it till the time it is required.

For making Coriander Gel:

1. Blend together fresh coriander, water, salt, lemon juice and agar agar powder in a mixer jar
2. Boil the liquid for about 2 minutes and strain it in a plate.
3. Let it set in the fridge completely.
4. After setting, blend it a mixer jar and make a gel out of it.

For Garnishing:

1. Fry the thinly sliced mushrooms until crisp & wash the baby basil leaves.

Equipment Required: Ring mould (small size)

Ingredients:

• Chicken thigh (1/2 kg)
• Kosher salt (1/4 tsp)
• Ground black pepper (1/4 tsp)
• Cornflour (1/4 cup)
• Garlic powder (1/4 tsp)
• All purpose flour (1/4 cup)
• Baking soda (1/4 tsp)
• Milk (2 tsp)
• Gochujang sauce (1/2 tsp)
• Egg (1)
• Toasted sesame seeds (1 tbsp)

For Orange Sauce:

• Orange (3)
• Sugar (2 tbsp)
• Butter (2 tbsp)
• Gochujang sauce (1/2 tbsp)
• Salt (1 tsp)
• Sugar (1/3 cup)
• Vinegar (1/3 cup)
• Chopped garlic (1 tbsp)
• Salt (1/4 tsp)
• Chilly flakes (1/2 tbsp)
• Corn flour (1 tbsp)

For Radish Salad:

• Korean radish juliet (1 cup)
• Minced garlic (2 cloves)
• Chopped green onion (1 chopped)
• Vinegar (1 tbsp)
• Hot pepper flakes (2 tsp)
• Sugar (2 tsp)

For coriander Gel:

• Fresh coriander (100 gms)
• Water (100 gms)
• Lemon (1)
• Salt
• Agar agar powder (3 gms)
• Green chilli (1)

For garnishing:

• Button Mushrooms
• Oil for frying the mushrooms
• Baby basil leaves

Recipe:

Fried Chicken:

1. Heat 2 inches of oil in a large heavy frying pan or pot over medium heat for about a few minutes. If it bubbles, it is ready.
2. While the oil is heating, combine the chicken, salt, ground black pepper, starch, flour, baking soda & eggs in a bowl. Mix them all together well by hand.
3. Add the coasted chicken to hot oil one by one. Fry them for 12 mins until all sides of the chicken are crunchy.

Orange Sauce:

1. Heat a pan, add butter to it & pour the juice in it.
2. Once it boils, add salt, sugar, sweet chili sauce, gochujang sauce & cook it for a few minutes.

Radish Salad:

1. Take a big bowl, add radish juliet to it, sprinkle some salt over it and after some time squeeze the water out of it.
2. Mix all ingredients together.

Elements

Preparation Time: 20 mins

Cooking Time: 20 mins

Baking Time: 40 mins

Equipments Required:

• Mixer grinder
• Electric beater
• Lime zester
• Silicon mat
• 4 tart ring (3-3.5 inch diameter)
• Piping bag
• Ruler
• Whisk
• Silicon spatula
• Blender
• Toothpick
• Spiral design silicon mould (mosquito coil design, 2-2.5 diameter)
• Small rose petal nozzle

Ingredients:

FOR ALMOND TART SHELL

• All purpose flour (75g)
• Fine blanched almond flour (75g)
• Salted butter (75g)
• Cold water to combine
• Egg (1)

PASSION FRUIT JELLY

• Passion fruit (10)
• Sugar to taste
• Pinch of salt
• Gelatin (5g)
• Lemon juice (1 tsp)

FRANGIPANE FILLING

• Salted room temperature butter (50g)
• Fine sugar (50g)
• Almond flour (65g)
• Whole egg (1 midsize)
• Vanila extract (1tsp)
• Malta orange zest (1tsp)

PASSION FRUIT AND WHITE CHOCOLATE FILLING

• Cooked passion fruit pulp (2 tbsp)
• White chocolate (100g chopped)
• Heavy whipping cream (50g)
• Mascarpone cheese (50g)
• Gelatin (5g)

FOR GARNISHING

• Mint leaves
• Edible flowers
• Malta orange
• Fresh raspbery
• Yellow wood sore leaves (optional)

Recipe:

1. To make the tart shell, combine flour and butter until the mixture resembles bread crumbs. Add enough water to come together as a dough. Roll the pastry in between two baking sheets of 2-3 mm thickness. Put it inside the freezer to chill for 5-8 minutes.
2. Meanwhile while making the passion fruit jelly by bloom the gelatin in cold water. Add passion fruit pulp in a sauce pan and cook for about 2-3 minutes. Take out few spoons of cooked pulp in a bowl and save for later.
3. Now add the sugar, salt, lemon juice and bloomed gelatin and cook until it’s thickened and gelatin is dissolved completely. Now pass the mixture through a fine seive and cool the mixture in icebath.
4. Now take the pastry out of the fridge and fill the pastry delicately in 3 greased tart rings. Trim the excess pastry and poke some holes on the pastry with a toothpick and blindbake them over a silicon mat at 180°c for about 12-15 minutes in a preheated oven.
5. Pour the cold passion fruit mixture in a spiral silicon mould and keep it inside the fridge to set.
6. To make the frangipane filing, mix together sugar and butter in a bowl. Add egg, vanilla and orange zest and mix again. Gradually add almond flour and mix until combined. Put the mixture in a piping bag.
7. .Take the tart out of the oven & remove from the tart ring, fill with frangipane filling halfway and bake again for about 15 minutes or until cooked.
8. To make the white chocolate filing, heat the cream along with the bloom gelatine. Once hot, pour it over white chocolate and mix cooked passion fruit pulp and mascarpone cheese and whip with a hand-blender. Once mixed, put it inside a piping bag and let it set in the fridge.
9. Save 3 passionfruit jelly for later in the fridge. Blend the excess in a blender to get a nice gel. Set them in the fridge.
10. Take the tart out of the oven and let them cool. Once cooled down a bit, pipe some passion fruit gel on top of the frangipane filing. Fill the gap by adding passion fruit cream.

For the Sauce:

1. Place the whole garlic in oven at 190’ C until roasted completely.
2. In a pan, add 2 tbls pn butter and brown the butter.
3. Add in chopped onion, sprig of thyme and cook for a while.
4. Afterwards, add in chopped and cleaned cauliflower and add some water.
5. Cover it and let it cook until cauliflower is soft.
6. Blend it into a smooth paste along with roasted garlic.
7. In the pan, add some butter and strain the paste, season it with salt, parmesan cheese and adjust the consistency by adding cream and water when required.
8. Finish the sauce by placing an activated charcoal and adding some butter on charcoal for getting the smoking flavor in the sauce.
9. Cover it till the time it is required.

For making Coriander Gel:

1. Blend together fresh coriander, water, salt, lemon juice and agar agar powder in a mixer jar
2. Boil the liquid for about 2 minutes and strain it in a plate.
3. Let it set in the fridge completely.
4. After setting, blend it a mixer jar and make a gel out of it.

For Garnishing:

1. Fry the thinly sliced mushrooms until crisp & wash the baby basil leaves.

Preparation Time: 45 mins

Cooking Time: 30 mins

Baking Time: 15 mins

Equipments Required :

1. Piping bags (2)
2. Oven
3. Silicon mat (to bake the brinjal)
4. Small mixer grinder (to grind the chutney & to make almond milk)
5. Medium sized mixer grinder (to grind the tomato gravy)
6. Mortar Pestle
7. Scissor
8. Small & large silicon spatula
9. Smallest deep pan (to cook the quinoa)
10. Pan (to cook the gravy)
11. Strainer to strain the gravy & quinoa.

Roasted brinjal

• Oblong Purple brinjal with stick (1 Approx. 250 gms)
• Mustard oil (1 tbsp)
• Salt (1 tsp)
• Kashmiri red chilli powder (1 tsp)

Tangy gravy

• Mustard oil (1tbsp)
• Clove (1)
• Cinnamon (1 inch)
• Green cardamom (2)
• Garlic cloves (4-5)
• Red tomatoes (2-3 large/150gm)
• Kashmiri chilli powder (1 tsp)
• Turmeric powder (1 tsp)
• Dhaniya powder (1 tsp)
• Saunf powder (2 tsp)
• Amchur Powder (2 tsp)
• Salt to taste
• Water to adjust consistency

Saffron Quinoa Pulao:

• Mustard Oil (2tbsp)
• Quinoa (30gm)
• Bay Leaf (1)
• Cinnamon (1 inch)
• Clove (1)
• Jeera (1⁄4 tsp)
• Saunf (1⁄4 tsp)
• Elaichi (1)
• Small Onion (1)
• Garlic Pods (2-3)
• Green Chilli (1)
• Pole Beans (5-6)
• Small Carrot (1)
• Pista (4-5 Kernels)
• Cashews (4-5)
• Raisins (4-5)
• Pinch Salt

Saffron Milk:

• Almond Milk (8-10 almonds soaked for 6 hours)
• Saffron (4-5 Strands)
• Water to cook quinoa

Akhrot ki Chutney

• Walnuts (25gm, soaked for 1 hour)
• Mint leaves (1⁄2 cup)
• Garlic cloves (2)
• Salt to Taste
• Water to adjust consistency

Kishmish ki Chutney

• Golden Raisins (50gm, soaked for 1 hour)
• Tamarind ball (1inch, soaked for 1 hour)
• Green Chilli (1)
• Salt to taste
• Water to adjust consistency

Garnish

• Mustard
• Microgreens
• Fennel Leaves
• Dianthus/ Pansy

Recipe:

For Brinjal:

1. Cut the brinjal into half along with the stick.
2. Scoop out the center.
3. Smear it with mustard oil, salt and chilli powder.
4. Bake at 160C for 15mins.

For Tangy Gravy:

1. Heat oil till smoked.
2. Add cinnamon, clove and cardamom.
3. Add crushed garlic.
4. Add pureed tomato & cook for 2 mins.
5. Make a paste of chilli powder, turmeric and dhaniya powder and add it to the above.
6. Cook till the raw smell disappears.
7. Add fennel powder, amchur, salt and adjust consistency with water.

For Saffron Quinoa Pulao:

1. Cook quinoa in 4 times water with salt
2. Soaksaffron in 1 tsp almond milk.
3. Heat oil in a pan, roast the nuts and keep them aside.
4. In the same pan, add khada masala and then sauté garlic, onion and chilli.
5. Add the carrot and beans, sauté till done.
6. Add the cooked quinoa and the saffron milk.
7. Add the nuts and raisins and give a toss.

For Akhrot Ki Chutney:

1. Blend all the ingredients.

For Kishmish ki Chutney:

1. Blend all the ingredients.

Assembly:

1. Splatter the tomato gravy on the plate.
2. Stuff the brinjal with quinoa pulao.
3. Place the roasted brinjal on the plate.
4. Pipe the two chutneys on the brinjal.
5. Garnish with pomegranate seeds, microgreens, edible flower and fennel leaves.

Elements

Preparation Time: 10 mins

Cooking Time: 50 mins

Baking Time: 15 mins

Equipment Required: Ring mould (small size)

Ingredients:

Coconut Mousse

• Coconut Milk (70g)
• Honey (1 tbsp)
• Salted Butter (50g)
• White Compound (140g)
• Desiccated Coconut (25g)
• Whipping Cream (100g)
• Coconut Essence (Few drops)

Chocolate Dome (Coconut Shell)

• Dark Compound (200g)
• Cocoa Powder (2 tbsp)

Lemon Curd with Gondhoraj Lime zest

• Milk (120g)
• Caster Sugar (50g)
• Onion (1)
• Corn Starch/ Corn flour (10g)
• Lemon Juice (60g)
• Zest of Gondhoraj lebu (1 tbsp)
• Butter (15g)
• Yellow food colour (Few drops)

Coconut Crumble

• Desiccated Coconut (50g)
• All Purpose Flour (50g)
• Butter (50g)
• Caster Sugar (50g)
• Chopped Cashews (25g)

Coconut Crisp

• Desiccated Coconut (30g)
• All Purpose Flour (30g)
• Butter (30g)
• Caster Sugar (30g)
• White Compound (25g)

Mango Chilli Pineapple Compote

• Mango Puree (100g)
• Pineapple Chopped (125g)
• Sugar (50g)
• Corn flour (1 tsp)
• Water (2 tsp)
• Lemon Juice (½ tsp)
• Kashmiri Red Chilli Powder (¼ tsp)
• Salt (2 pinch)

Bhapa (Steamed) Aam (Mango) Sandesh

• Full Cream Milk (1 litre)
• Powdered Sugar (100g)
• Mango Puree (40g)
• Vinegar (4 tbsp)
• Cardamom Powder (2 pinch)
• Rose Essence (few drops)
• Saffron (few strands)

Candied Lime Peels

• Gondhoraj Lebu (1)
• Caster Sugar (100g)
• Water (50g)

Recipe:

Coconut Mousse

1. In a saucepan put coconut milk, honey & butter and heat it.
2. Pour it over chopped white compound.
3. Strain it for any lumps.
4. TAdd desiccated coconut and coconut essence.
5. Whip the whipping cream and fold it into the coconut mixture.
6. Put it inside the dome mould.

Chocolate Dome(Coconut Shell)

1. Melt the Dark Compound on the double boiler or microwave.
2. Fill the dome moulds with the melted dark compound and empty it creating a thin chocolate shell.
3. Dust with cocoa powder & melted chocolate using the flat paint brush.

Lemon Curd with Gondhoraj Lime zest

1. In a saucepan put milk, cornflour/cornstarch, sugar & lime juice and cook it till it thickens up.
2. Once it reaches the desired consistency, switch off the flame and add in zest and butter and slowly incorporate it.
3. Place it in a tray and let it cool down completely.
4. Fill it in the piping bag & create a spiral pattern on plate.

Coconut Crumble

1. Preheat the oven at 170 degree celsius.
2. In a bowl mix everything using the rubbing technique.
3. Put it in a tray and bake it for 10 mins.

Coconut Crisp

1. Preheat the oven at 170 degree celcius.
2. In a bowl mix everything using the rubbing technique.
3. Put it in a tray and bake it for 10 mins.
4. Once it cools down completely, mix it with some melted white compound & put it in the fridge.

Mango Chilli Pineapple Compote

1. In a saucepan cook together pineapple, mango puree & sugar till it becomes soft.
2. Add in the cornflour slurry, chilli powder, salt & lemon juice and cook it for 2 more mins.

Bhapa (Steamed) Aam (Mango) Sandesh

1. In a saucepan boil the milk and curdle it with some vinegar.
2. In a bowl, place the sieve and line it with the cheesecloth or muslin cloth and strain the curdled cheese.
3. Wash it and the grind it to a fine paste along with powdered sugar, mango puree, cardamom powder and rose essence.
4. Grease the ramekins with oil and pour the batter into it.
5. Place it inside the steamer & steam it for 15 mins till the center is completely cooked.
6. Put it inside the freezer and once cooled down, demould it using a palette knife or mini knife.

Kiwi Relish

1. In a bowl mix together everything and let it rest for 15 mins in the fridge.

Candied Lime Peels

1. Take out the green peel using a peeler and then chop it into fine juliennes.
2. Boil it into water for 2-3 mins and then strain it.
3. In a pan boil the peels with sugar & water till it becomes soft.

Elements

Preparation Time: 15 mins

Cooking Time: 35 mins

Equipment Required: Ring mould (small size)

• MIXER GRINDER WITH SMALL GRINDING JAR
• STONE OR STEEL PESTAL AND MORTER
• HANDI / LARGE SAUCEPAN WITH LID FOR COOKING THE RICE
• STRAINER TO STRAIN THE STEW.
• 1 TBSP AND 1 TSP FOR MEASUREMENTS AND PLATING
• 9.5 CM COOKIE CUTTER AND 4.6 CM COOKIE CUTTER FOR PLATING
• A BOWL WITH ITS COVER FOR SMOKING.

Ingredients:

FOR CHICKEN STEW:

• BONELESS CHICKEN THIGH (400 GM)
• PEELED GINGER (5GM)
• GARLIC (10 GM, 7-8 CLOVES)
• ONION (100 GM)
• BAY LEAF (2PC)
• KASHMIRI RED CHILLI (2 MEDIUM SIZE)
• MEDIUM Spicy RED CHILLI (3 NORMAL)
• CURD (20 GM)
• TURMERIC (¼ TSP)
• SUGAR (1 TBSP)
• SALT AS PER TASTE
• MUSTARD OIL (50 GM)

FOR SMOKING:

• A PIECE OF CHARCOAL
• JASMINE TEA (1TSP)
• GHEE (1 TSP)

FOR GARAM MASALA:

• CINNAMON STICK (1 INCH)
• GREEN CARDAMOMS (2)
• CLOVES (3-4)

FOR PULAO:

• CLEARLY WASHED GOBINDOVOG RICE DRAINED (200 GMS BEFORE WASH WEIGHT)
• COCONUT OIL (40 GM/ 4 TBSP)
• WATER OF 2 FRESH YOUNG TENDER COCONUT

FOR TUILE:

• 2 TBSP FLOUR
• 4 TBSP NUTRAL OIL
• 10 TBSP WATER
• PINCH OF YELLOW FOOD COLOUR
• SOME MICROGREENS AND EDIBLE FLOWERS (EXCEPT YELLOW AND RED COLOURS)

Pre-Preparation Required:

• SOAK THE CHILLIS IN WARM WATER & CLEARLY WASH & THEN DRAIN THE GOBINDOVOG RICE.

Recipe:

FOR CHICKEN STEW:

1. WASH THE CHICKEN & THEN CUT IT INTO SMALL CUBES. MARINATE IT WITH SALT, TURMERIC AND BEATEN CURD AND SET IT ASIDE.
2. CUT THE ONION IN SLICES.
3. MAKE A FINE PASTE OF SOAKED KASHMIRI CHILLI, RED CHILLI, GINGER AND GARLIC.
4. HEAT A KADHAI & ADD MUSTARD OIL TO IT. HEAT IT TILL SMOKE STARTS TO COME & THEN ADD CHILLI PASTE. STIR IT TILL OIL STARTS TO FLOAT ON TOP.
5. ADD BAY LEAVES AND STIR FOR AROUND 15 SECONDS. ADD ONION AND A LITTLE SALT & SUGAR AND COOK TILL THE ONION GETS SOFT.
6. PUT THE HEAT IN LOW & THEN ADD THE MARINATED CHICKEN IN THE KADHAI. MIX IT WITH MASALA AND COOK THE CHICKEN ON MEDIUM HEAT FOR 15 MINUTES.
7. MAKE A PASTE OF FRESH GARAM MASALA IN PESTLE AND MORTAR.
8. ADD THE FRESH GARAM MASALA PASTE IN THE CHICKEN AND GIVE IT A BOIL FOR 2 MINS. ADD 1 TBSP OF RAW MUSTARD OIL TO FINISH IT.
9. ONCE THE CHICKEN IS DONE, SEPARATE THE CHICKEN AND STRAIN THE STEW AND SET IT ASIDE.
10. CUT THE CHICKEN PIECES IN STRIPS THEN PUT IT IN A SHALLOW BOWL. MAKE A SMALL SPACE IN BETWEEN & PUT A SMALL BOWL THERE FOR SMOKING.
11. PUT A PIECE OF CHARCOAL OVER THE BURNER AND THEN TURN THE FLAME ON HIGH. ONCE IT GETS RED HOT, PUT IT IN THE SMALL BOWL THEN ADD TEA LEAVES AND GHEE. COVER IT WITH FOIL OR LID FOR 10 MINS.

FOR RICE :

1. IN A HANDI, ADD COCONUT OIL & HEAT IT. ADD WASHED GOBINDOVOG RICE TO IT & STIR FOR 5-6 MINUTES IN A MODERATE HEAT OR TILL IT GETS TRANSLUCENT.
2. IN A SAUCEPAN, ADD COCONUT WATER AND BRING IT TO A BOIL. THEN ADD IT INTO THE RICE & ADD SALT.
3. PLACE A LID OR COVER THE HANDI & THEN COOK FOR 12 MINS IN A SLOW FLAME OR TILL THE RICE SOAKS UP ALL THE WATER.

FOR TUILE :

1. MIX ALL THE ELEMENTS THEN PUT IT IN A HEATED NON-STICK PAN.
2. ONCE THE TUILE IS DONE, PUT IT IN A TISSUE PAPER AND THEN CUT IT IN THE DESIRED SHAPE